Reform Cookery Book Part 23

The following is an original recipe for cheese without rennet given me by Mrs Wallace, a well-known pioneer in Food Reform.

Put the strained juice of 3 lemons into a quart of boiling milk, then remove immediately and set aside to cool. Place a wet cheese-cloth in a hair sieve and place in the contents of the saucepan. Let drain, shape by gathering the cloth together, compress and leave for a little. Garnish with parsley.

Eaten with raw tomatoes and oatcakes it is delicious. The whey, if sweetened to taste, forms to those who like it a pleasant, cooling, and health-giving beverage.

Manhu Wheat Yorkshire Pudding.

Three tablespoonfuls Manhu Wheat, 2 eggs, a little over half a pint of milk; salt to taste; 1 oz. b.u.t.ter.

Put the wheat in a basin, mix with milk until it forms a nice batter; add a little salt. Beat up the eggs very lightly, and add to the batter. Put the b.u.t.ter in a small baking tin in the oven, and, when hot, pour in the batter.

Bake about 20 minutes in a sharp oven.

Breakfast Savoury.

Allow 1 egg, 1 small tomato, 1/4 oz. b.u.t.ter or vegetable b.u.t.ter, to each person. Scald, peel, and slice tomatoes, and fry till quite cooked in the b.u.t.ter. Add seasoning to taste--salt, pepper, little grated onion, pinch herbs, a little Vegetable Extract or Ketchup--any or all of these--and the eggs, which may either be dropped in or slightly beaten up. Scramble till set, and serve heaped up on hot b.u.t.tered toast. A pleasing variety of flavour is produced by subst.i.tuting walnut b.u.t.ter for the other. The toast might also be spread with a very little "Marmite."

MODEL DINNERS FOR A WEEK.

SUNDAY.

Brown Soup. Nut Omelette. Almond Custard with Stewed Fruit.

MONDAY.

Hotch-Potch. Sausage Rolls. Canary Pudding with Appel-Moes.

TUESDAY.

Clear Soup. Savoury Lentil Pie. Lemon Cream.

WEDNESDAY.

Tomato Soup. Scotch Haggis. Cobden Pudding.

THURSDAY.

Mock Hare Soup. Kedgeree. Provost Nuts Pudding.

FRIDAY.

White Soubise Soup. Sea Pie. Banana Custard.

SAt.u.r.dAY.

Split Green Pea Soup. Macaroni Egg Cutlets. German Tart.

NOTE.--The above is only an outline. Vegetables, &c., will be added as they are in season.

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ADDITIONAL RECIPES.

SOUPS.

Nut Soup.

One pint boiling water, 3 tablespoons grated walnut or walnut meat preparation, some onions sliced, spoonful gravy essence, 1/2 lb. sliced tomatoes, a little "Nutter." Make the fat hot and fry onions lightly, add sliced tomatoes and grated nuts, and stir for a few minutes. Pour boiling water over, and allow all to simmer for 20 to 30 minutes; season to taste, and serve.

Split Green Pea Soup.

One lb. split green peas, 1/2 lb. onions, 1/2 lb. carrots, 2 quarts boiling water; scald peas with hot water, and put on with the 2 quarts (8 breakfast cupfuls) boiling water, and the onions chopped small. Simmer for an hour, and add the carrot flaked or chopped small. Cook for another hour, add seasoning, herbs, parsley, &c., and it is ready for use. This is a most delicious and nourishing soup, and very quickly and easily prepared. Can be varied by using tomatoes instead of the carrots, or by the addition of any other vegetables as cauliflower, leeks, spring onions, &c., also by subst.i.tuting 4 to 6 ozs. rice or barley for same quant.i.ty peas.

Simple White Soup.

One large onion, 1 large potato, 1 tablespoonful oatmeal, 1 tablespoonful b.u.t.ter. Boil gently 1 hour in 2 breakfast cupfuls milk and 1 of water.

Pa.s.s through a fine sieve, and serve very hot. May be varied by subst.i.tuting Provost Nuts or Marshall's "Cerola" for the oatmeal.